Why use a kitchen scale?
When my friend was over the other day, I said, “Look, I have a kitchen scale!” And she joked, “Why would you want a scale in your kitchen?”
Well, I agree that having a bathroom scale in the kitchen would be pretty depressing because if I stepped on the scale before I cooked, I’d never want to use any butter. But having a kitchen scale for weighing ingredients is a whole different matter.
I’m not an expert at using the kitchen scale. In fact, there was a point in time when I never even thought to have one, and if someone gave me one I would have probably shoved it in a cabinet or in the basement and considered it yet another object for which I did not have enough storage space.
But as those of us who have been cooking for years have figured out, there’s definitely good reason to sometimes have an accurate weight of your ingredients. A lot of chefs cook largely by weight, not measurement. Case in point: I have a recipe for espagnole sauce that was given to me by a chef. And instead of cup measurements, it uses weight. But it also makes a gallon of sauce, so I really needed to halve everything. As a result, instead of a pound of mirepoix, I needed to chop about enough carrots, onions and celery for a half-pound.
Enter this kitchen scale, which was a birthday gift from some friends. It is a digital scale as opposed to a balance or a mechanical scale. All three have their place in the kitchen, but digital scales were rated highest by the Cooking for Engineers website, and I trust them on an issue like this. The only problem with small, flat digital scales like this is you sometimes have to weigh the bowl or container you’re using, then subtract that from the total weight to figure out how much your ingredients weigh.
For this same sauce recipe, I had to make a roux. I’ve been taught it’s better to use equal weights butter and flour in a roux than to go with, say, 1/2 cup of butter and 1/2 cup of flour. The latter method can work, but using weight is a more accurate method. Consider that if you pack flour into a 1/2 cup measuring cup, it could weigh one amount, but after you sift that flour into a pile it weighs something different. No wonder baking has to be so precise!
So far, I have only uncovered the basics when it comes to using kitchen scales. But here is a great article about kitchen scales for the nerds in the group.
Do you use a kitchen scale? If so, what for? Any hints or tips you’ve figured out?
October 4, 2011 - 10:17 AM
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I like the digital scales, because depending on the container you’re using, the weight can vary…and you can eliminate the math by using the ‘Tare’ feature, which zeroes the weight with the empty container on the scale. Then, it’s just a simple matter of filling the container to the proper weight of ingredients needed.
We don’t cook by weight often, but it’s awful helpful for when we do. And since many of the recipes we make require 2, 3, or 4 different mixing bowls, the digital scale comes right in handy for them. However, an unfortunate incident rendered ours useless after it plummeted to the floor and broke, so we need to replace it.
I need to play around with the tare feature, then. Thanks, OJ.
My scale is set very low to the counter with rubber feet, so it does not slide around at all.
I always use a kitchen scale for baking. Flour, sugar, brown sugar, etc. I have the America’s Test Kitchen and King Arthur cookbooks that I turn to for weights of different ingredients if the recipe calls for measurements. Slightly too much flour can make a huge difference in a cake!
An additional note: read Michael Ruhlman’s Ratio and you will always rely on a scale. It is an amazing book that allows you to make most common items (cakes, cookes, stocks, sausage, etc) in any quantity by using ratios. The ratios are based on weight, generally, not measurements.
Our first scale lacked the rubber feet, and in the process of shuffling some items on the counter, it slid right off.
As an engineer, I highly endorse digital scales…well, digital anything really. They make life a lot easier, of course assuming everything works properly!
The tare feature was highly prized during my geotechnical engineering class, when we had to make precise measurements of soil and its contents. In previous classes we had to make measurements of each container we used and record the empty weight of each, and make sure we didn’t mix up the containers, because it would throw off our results. We had to re-do several measurements because of that!
I have a very basic scale, and I don’t often use it for cooking. What I do use it for is to get an idea of what a “portion” of food looks like.
That sounds like a fascinating read, Emily. Thanks for the suggestion.
Kristen, that’s another great use for a kitchen scale. I think some folks would be astounded to see what 3-4 oz. of meat (the recommended portion) really looks like!
On a vaguely related note, that recipe for espagnole sauce is fantastic. I use it to make chicken Marsala that is to die for. And I froze the remainder in three portions for future meals. I’ve written about that recipe before but it’s worth repeating.
I recently purchased a digital scale after thinking about it for several years. I’m still feeling my way with it but have been using it more and more. And having the tare feature is an absolute must!
Chicken Marsala is one of my favorite dishes. Especially good at Carlos, but would you share yours?
For my improvisational cooking style, I generally do well cooking by sight and feel. But, as they say, cooking is art and baking is science. For my baking, I do use a scale and I take the measure very seriously. I’ve seen what can happen when you try to “eyeball” a pizza crust and end up with an ever-expanding dough ball trying to get the proportions right. The end result is never as satisfying as if you’d just done it right to begin with.
Of course, David. I got this recipe from Steve Alls, head chef for Kroger Mid-Atlantic.
First, I prepare a 1/2 batch of this sauce recipe: http://www.roanoke.com/food/recipes/details/?rid=103&sorig=qs
Next, I generally follow this recipe: http://www.roanoke.com/food/recipes/details/?rid=104&sorig=qs
But this time, I made a few changes. I used the thin and fancy chicken breasts (they were on manager’s special). I lightly floured them, browned them in butter, then removed them to a plate. Then I added the wine (I buy Marsala wine from the wine department as Steve instructed, never use Marsala cooking wine for this), deglazed the pan and added sliced mushrooms. I let the wine reduce by 1/2, then added the espagnole. I then let that simmer for about 10 minutes, then put the chicken breasts back in the pan for another 5-10 minutes to let them finish cooking. The flour from the chicken breasts thickened the sauce a bit more, and the flavor turned out to be perfect.
It’s funny that you mentioned Carlos’ because with the thin breasts, I was reminded of Carlos’ chicken Marsala when I made this. I will either buy thin breasts again next time or butterfly them.
Thanks for sharing! A lot of people will not share recipes. Years ago, we were in a food club. One person had a great recipe, but would not share. After we moved away, she sent it to us. She was afraid of showing up at a pot luck or some other event and someone brought her recipe.
I can understand having secret recipes if you own a restaurant, but my general philosophy is to spread the love. If two people bring the same dish, that’s twice as good. And my version is always going to be better anyway. Hahaha! Just kidding.
I do love my scales and use them quite often. I buy in bulk at Sam’s Club and weigh my confectionery sugar, choc chips and other things. When I froze my garden tomatoes I put them up by weight. A great kitchen tool. I share my recipes too!!
I use my kitchen scale pretty regularly- it seems I have a lot recipes that call for xx lbs of this or that and the scale is the only way I have to estimate that with any accuracy. I also have a flat digital scale and mine has the ability to “zero out” to account for a bowl being used- on mine, I just put the empty bowl on the scale before turning it on and it then sets the scale to zero at which point I can just add the food into the bowl until I reach the right amount. I don’t know if this works the same on all flat scales, but you may want to try it.